Eating green and meat-free is good for the planet and your health. These plant-powered breakfast, lunch and dinner recipes make it easy to add more nutritious veggies to your clean diet.
Buying precooked and frozen grains such as brown rice or quinoa makes it easy to add fiber to your meals without cooking them from scratch. Here, they’re tossed with chickpeas and an array of colorful veggies for a complete meal. The recipe makes a little more dressing than you’ll need, so we suggest reserving extras in the fridge for quick weeknight salads and slaws.
Prep these vibrantly colored veggie patties on Sunday, then simply heat them up during the week. Serve on buns or in lettuce wraps with our speedy Lemon Avocado Sauce smothered over top.
Megan Gilmore shares with us her fondest food memory of her family and which celebrity chef both she and her mom are big fans of – you might be surprised by her pick!
This vegetarian take on chicken balls can be transformed into a number of dishes throughout the week; try them in sandwiches, tossed with veg noodles, on salads, in your favorite grain bowls or simply on their own dunked into the tangy sweet ’n’ sour sauce.